Name: Two-Grain Pancakes
Yield: Makes about sixteen 2 1/2-inch pancakes, serving 2
Ingredients: 1/3 cup cornmeal (preferably stone-ground); 1/4 cup whole-wheat flour; 1/4 cup all-purpose flour; 1 teaspoon double-acting baking powder; 1 teaspoon sugar; 1/2 teaspoon salt; 1 large egg, beaten lightly; 3/4 cup milk; 1 tablespoon unsalted butter, melted; vegetable oil for brushing the griddle; pure maple syrup, heated, as an accompaniment

The Indian staple cornmeal became a mainstay of Colonial cooking; European arrivals used it to stretch their scarce wheat flour. We have adopted the same tactic with our modern edition of the venerable breakfast dish, pancakes. They are, of course, also a good excuse to bring out the maple syrup, another gift from the Indians.

Can be prepared in 45 minutes or less.

Recipe notes

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